Summer Recipes

Ingredients:

• 12 ripe figs
• 300g plain rich yoghurt flavoured with cardamom powder
• 90ml honey, divided
• 75g California walnuts, chopped

Preparations:

1. Preheat the oven to 220°C.
2. Cut the figs in half lengthwise. Place the figs, cut side up in a baking dish.
3. Brush 30ml of the orange blossom honey over the cut side of the figs.
4. Bake figs for 12 minutes, until just softened and heated through. Let cool 5 to 10 minutes.
5. Lay the fig halves on a serving plate. Spoon yoghurt on top of the figs.
6. Drizzle the honey over the yogurt and figs.
7. Sprinkle the California walnuts over.

Ingredients:

• 1 tablespoon olive oil
• 2 peppers, 1 red, 1 yellow, diced
• 1 onion, chopped
• 2 cloves garlic, crushed
• 175g wholegrain rice
• 600ml chicken stock
• 250g cherry tomatoes
• 100g spinach
• 50g California walnuts, chopped
• ½ x 25g pack basil, shredded
• 4 x 120g cod fillets

Preparation:

1. Heat the oil in a large frying pan and fry the peppers and onion for 5 minutes, add the garlic and fry for a further 2 minutes.
2. Add the rice and stock, cover with a lid and cook for 15 minutes. Add the tomatoes, cover and cook for 5 minutes. Season.
3. Stir in the spinach, Walnuts and basil and nestle in the cod, recover and cook for 5-7 minutes until the fish is cooked and the rice is tender.

Cooks tip: Try with salmon or hake fillets too.

Ingredients:

• 2 cups frozen banana slices
• 1/2 cup low fat milk or non-dairy milk of choice
• 2 tablespoons California walnut butter
• 2 tablespoons cacao powder
• 2 tablespoons pure maple syrup
• 1 tablespoon hemp seeds

Optional toppings

• Chopped California walnuts, sliced bananas, sliced strawberries, blueberries, cacao nibs, hemp seeds.

Preparation:

1. Place all smoothie ingredients in a blender and blend until smooth.
2. Spoon into 2 bowls and sprinkle with any desired toppings.

Ingredients:

For the bhallas:

• 1¼ cup washed Urad Dal (skinless black gram lentil), soaked in water overnight
• 1 tablespoon ginger (freshly grated)
• 1 teaspoon salt
• 1 green chilli, finely chopped
• A pinch of Asafoetida
• Oil, for deep frying

For the stuffing:

• 2 tablespoons chopped walnuts
• 2 tablespoons chopped raisins

For the yogurt (dahi):

• 2-3 cups yogurt
• 1 teaspoon roasted cumin powder
• ¾ teaspoon red chilli powder (or to taste)
• 1 teaspoon chat masala
• Mint cilantro chutney
• Tamarind Chutney
• Salt, to taste
• Water (as needed)
• Cilantro (for garnish)

Instructions:

1. Wash the dals thoroughly and then in some fresh water soak the lentils overnight or for 6-8 hours.
2. Drain the water completely and transfer to a grinder of a food processor or a high power blender.
3. Make sure all the water is drained as that is one of the key steps to getting light fluffy bhallas.
4. Add the ginger, green chillies, asafoetida and salt. Using as little water as possible grind the dal- at first try to grind the dal mix with no water and add only in case your machine can not get a smooth paste. Add water one tablespoon at a time and grind it into a thick smooth paste.
5. Transfer the ground lentil paste to a bowl and whisk it vigorously rotating your hand in a circular motion in one direction. This is what makes the bhallas/vadas light. Make sure you whisk in one direction. It takes about 8-10 minutes. You can check whether your bhallas are properly aerated by putting a drop of the batter in a glass of water. If it floats immediately your bhallas are ready to fry. If not continue. The batter should be beaten and thick enough that in case you overturn your bowl, the batter will not flow out, and just stay (similar to how stiffly beaten egg whites are when you overturn the bowl).
6. Mix the walnut raisin mixture in a bowl and set aside.
7. Heat a wok or pan with oil for deep frying. Wet a ladle with little water. Add 1 tablespoon of the Bhalla batter to it. Add a portion (about 1 teaspoon) of the chopped walnuts-raisin mix. Top with another tablespoon of the batter. Drop it in hot oil and deep fry on medium flame until golden brown. 2-3 vadas can be deep fried at a same time in the same batch.
8. To make sure that you get fluffy bhallas another tip is to use a spoon to keep pouring the hot oil over the exposed bhallas, so that they are evenly cooked. Once golden, remove and drain on paper towels.
9. Soak the bhallas in a bowl full of warm water for 30 minutes.
10. Remove each bhalla and press between your palms to squeeze out excess water. You don’t have to squeeze all the water out just a light squeeze. Place the bhallas in a serving bowl.
11. Whisk the yogurt (with water, if necessary) and salt till smooth. Add the yogurt to the bhallas. You can add sugar to your curd if desired.
12. Top with the green chutney and tamarind chutney as required. Sprinkle red chilli powder, roasted cumin powder, roasted chopped walnuts and chaat masala. Garnish with chopped cilantro leaves.

Ingredients:

• 1 yellow pepper, sliced
• 100g pack asparagus tips, halved
• 100g California walnuts
• 50g sun-dried tomatoes, sliced plus 3 tablespoon oil
• 400g can cannellini beans, drained and rinsed
• 400g can black beans, drained and rinsed
• 100g bag watercress, thick stalks removed
• 2 tablespoon white wine vinegar

Preparation:

1. Preheat the oven to 200°C.
2. Place the pepper, asparagus and walnuts on a baking tray and toss in 1 tablespoon oil from the tomatoes, roast for 15-20 minutes.</li?
3. Meanwhile, toss together the beans, sun-dried tomatoes and watercress, toss in the pepper mixture. Whisk the remaining 2 tablespoon tomato oil with the vinegar, season and toss into the salad.

Ingredients:

Dressing

• 1/4 cup balsamic vinegar
• 1 tablespoon curry powder
• 1 tablespoon maple syrup
• 1 teaspoon yellow mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Salad

• 1 cup quinoa
• 2 cups water
• 1 cup celery, diced
• 3/4 cup seedless grapes, halved
• 1/2 cup radishes, diced
• 1/2 cup California walnuts, chopped
• 1/4 cup green onions, sliced

Preparation:

Dressing

1. In a small bowl, add vinegar, curry power, maple syrup, mustard, garlic powder and salt. Whisk to combine.

Salad

1. In a medium saucepan over high heat, add quinoa and water; bring to a boil. Cover, reduce heat to low, and simmer for 13-15 minutes. Remove from heat; keep covered 5 minutes. When done, fluff quinoa with a fork.
2. In a large bowl, add cooked quinoa, celery, grapes, radishes, walnuts and green onions. Stir to combine all ingredients. Pour dressing into the bowl; toss to evenly combine.
3. Serve alongside dinner or pack as a light lunch. Store in an airtight container in the fridge for up to 1 week.

Ingredients:

• 150g day old wholemeal bread
• 2 cloves garlic
• ½ x 25g pack basil, torn
• 80g California walnuts, roughly chopped
• 1 medium egg, beaten
• 1 tablespoon rapeseed oil
• 1 onion, chopped
• 400g can chopped tomatoes
• 400g can borlotti beans (cranberry beans), drained and rinsed
• 400g can cannellini beans, drained and rinsed
• 300ml low salt vegetable stock made with ½ stock cube

Preparation:

1. Preheat the oven to 200°C.
2. Make the dumplings by tearing the bread into a food processor and add 1 clove garlic, half the basil and 50g walnuts, blitz to give a coarse crumb. Stir in the egg and mix to well combine. Roll into 8 balls.
3. Heat the oil in a large saucepan and fry the onion for 4-5 minutes, add the remaining garlic, chopped, and fry for a further 1 minute.
4. Stir in the tomatoes, beans, stock and remaining basil and walnuts. Bring to the boil then transfer to a 2-litre serving dish.
5. Add the dumplings, pressing them into the sauce slightly. Bake for 20-25 minutes until golden.

Ingredients:

• 2 little gem lettuce, quartered
• 2 tablespoon extra virgin olive oil
• 400g mini watermelon, 2 x 2cm slices
• 100g feta
• 50g California walnuts
• 1 tablespoon white wine vinegar

Preparation:

1. Brush the cut surfaces of the little gem with a little oil and place on a BBQ or griddle pan, cook for 1 minute each side until slightly charred. Transfer to a serving plate.
2. Brush the watermelon slices with a little oil and BBQ or griddle for 2-3 minutes each side to give light bar marks, cut each into 6 wedges and add to the serving plate. Crumble over the feta and sprinkle with walnuts.
3. Whisk the vinegar into the remaining oil, season and drizzle over the salad to serve.

Cook’s tip – Add some shredded roast chicken to make it into a main course salad.

Ingredients:

For the smoothie:

• 600ml milk
• 300g mixed berries (frozen)
• 80g California walnuts
• 80g oats
• 4 small bananas
• 1 teaspoon vanilla, ground
• For the topping:
• 1 handful fresh berries
• 4 tablespoons California walnuts
• 4 teaspoons raw cocoa nibs – alternatively: dark chocolate (70 % cocoa), chopped

Preparation:

1. Combine all ingredients for the smoothie in a blender and puree until it has a smooth and creamy consistency. Fill the smoothie in a bowl, decorate with fresh berries, California walnuts, and cocoa nibs and serve.

Ingredients:

• 1/2 avocado
• 1/2 small banana
• 175ml cold water
• 1/3 cup California walnuts (crumbs or halves)
• 75 ml coconut milk (reduced fat)
• 2 tablespoons honey
• Juice from 1 lime

Preparation:

1. In a blender or using a hand blender, combine all ingredients and process until
   smooth. About 1 minute.